Fusilli with Caramelized Spring Onions

When FFTY sent us both spring onions and this recipe using spring onions, well, I had to try it! Paired with a lovely beer (see below) it was a great dinner.

Ingredients

1/2 cup panko (Japanese breadcrumbs)

3 tablespoons olive oil, divided

2 teaspoons minced garlic, divided

1/2 teaspoon kosher salt, divided

2 cups thinly sliced spring onions (about 1 pound)

[I also diced up a leek or two and mixed it with the onions]

1/2 cup dry white wine [I used vermouth]

1/4 cup fat-free, lower-sodium chicken broth

8 ounces uncooked fusilli (short twisted spaghetti)

1 tablespoon kosher salt

1/4 teaspoon freshly ground black pepper

Preparation

Preheat oven to 375°.

Combine panko, 1 tablespoon oil, 1 teaspoon garlic, and a dash of salt in a small bowl. Spread panko mixture in a single layer on a baking sheet. Bake at 375° for 6 minutes or until golden brown, stirring after 3 minutes. Cool.